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Butterscotch Pudding

Low chemical, free of egg, dairy, gluten, nut and soy.

Image of Butterscotch Pudding

Dairy free margarine, for greasing
190 g (1 cups) soy free, gluten free self-raising flour
1 teaspoon gluten free baking powder 80 g (⅓ cup, firmly packed) soft brown sugar
160 ml (⅔ cup) rice drink
60 g (2 oz) dairy free margarine, melted, cooled
1 egg, or equivalent egg replacer
1 tablespoon golden syrup
160 g (⅔ cup, firmly packed) soft brown sugar, extra
2 tablespoons golden syrup, extra
410 ml (1⅔ cups) boiling water


Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 5


Preheat the oven to 170°C (325°F/Gas 3). Lightly grease a 1.25 litre (5 cup) ovenproof dish with margarine. Sift the flour and baking powder into a large bowl. Add the sugar. In a separate bowl, whisk the rice drink, margarine, egg and golden syrup together. Pour into the flour mixture and whisk until a smooth batter forms. Pour into the prepared dish. Place the dish on a balking tray. Sprinkle the extra brown sugar over the batter. Combine the extra golden syrup and the boiling water and carefully pour over the batter Balke the pudding for 35-45 minutes, or until a skewer inserted halfway into the pudding comes out clean. Set the pudding aside for 5-10 minutes to allow the sauce to thicken slightly before serving.

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